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Method of cookingHeat the olive oil in a large sauté pan and cook the mushrooms for 5 minutes over a high heat until golden and tender, turning occasionally Don't add extra oil to the pan as the mushrooms will start to release a little liquid as they cook. Add the spices, tomato and water and cook for 1 minute then add the chickpeas and chorizo and season. Cook for a few minutes, stirring occasionally until everything is hot and the raw spices are cooked out. Tip into a dish and keep warm in a low oven. Wash the sauté pan and set aside for cooking the eggs. Melt the butter in a saucepan and when it starts to bubble add the sage leaves and cook until the butter turns a golden brown and smells nutty. Add the lemon juice, swirl the pan and remove from the heat Heat the saute pan with a little oil and fry the eggs until done to your liking. Combine the yoghurt and garlic and seasonTo assemble: Divide the yoghurt between plates and spread evenly with the back of a spoon. Top with the chorizo mixture then a fried egg. Spoon the warm sage leaves and butter over the top and a grind of black pepper and salt. Serve immediately with grilled bread. By then, the Chorizo, Mushrooms and Chickpeas on Garlic Yoghurt with Sage Brown Butter is ready